Grain Free Eggplant Parmesan (Keto friendly) is one of my newer eggplant recipes and just fantastic. You can also put everything into a slow cooker and walk away. I made this in my favorite Lodge Dutch oven. I’ll do that recipe separately at some point so people can easily find it. On the second day, I thought I put it in the Vitamix, made soup and added Italian Sausage. That’s a great idea, but seriously this can be eaten by itself, with pasta, with rice, or with crusty bread. Spinach Tiger saw what was in the pot, he begged me to add sausage. You can play around with this simple eggplant recipe by adding pasta, meat or making soup. Avoid any of the San Marzanos in the white cans or Muir Glen organic (taste is sub par). I like the Cento certified, which for the money is a great value. In lieu of fresh tomatoes, you can use a couple of cans of San Marzano tomatoes, but even those differ from can to can. This dish only works if the vegetables are very fresh and the tomatoes ripe. Too much of what represents Italian food is heavy, acidic, and far from its roots. I think American restaurants are finally discovering the truth about Italian cooking, but it’s taken a long time. A bite should make your eyes close and your stomach happy. At first bite, I did feel as if I was eating my great grandmother’s food.Īuthentic Italian food is nuanced, and if tomatoes are involved, should taste as if they just came out of the garden. This simple eggplant recipe went beyond my expectations. Burns Farm Produce Stand sits on the farm from which I do a lot of instagram stories. When the ingredients reach a simmer, reduce the heat to low. Add 3/4 cup water to the skillet, along with the cooked lentils, crushed red pepper flakes, and vinegar. Cover the skillet and cook for about 5 minutes, or until the eggplant is getting soft and the tomatoes have released their juices. I had six big fat fresh farm tomatoes from Burns Produce Stand, an onion, a red bell pepper, a little garlic, basil, and that was that. Add the eggplant, tomatoes, sugar, and salt. It peeled very easily although I have finally found a peeler that works after going through three peelers that only frustrated me. When I did that, there was no excess moisture, but the flesh was beautiful, tender, and appeared to be picked that day. I was on the phone with another food blogger at the time and told her, “I’m not sure what I’m doing, but I’m going to put everything in a big pot and see what happens.”įirst of all, typically eggplant needs to sit on the counter, and salted to draw out excess moisture. I wanted a simple eggplant recipe that took very little active cooking time.Įven though I knew we were going out to dinner, I got to work straight away in the kitchen, peeling, chopping and braising. The flesh of these eggplants was so tender and so sweet that I had wondered if I ever really had any good eggplant before. Last week I was able to pick up a few of these from a farmer who used seeds from Italy. If you can find Italian heirloom eggplant, consider yourself of good fortune.
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